Ingredients
For the Crepe Batter:
1 cup (125g) all-purpose flour 🌾
2 large eggs 🥚
1 1/4 cups (300ml) milk 🥛
2 tablespoons unsalted butter, melted 🧈
1 tablespoon granulated sugar (optional)
1/2 teaspoon vanilla extract (for sweet crepes)
1/4 teaspoon salt
For Cooking:
1 teaspoon unsalted butter or oil (for greasing the pan)
Optional Fillings & Toppings:
Fresh berries 🍓🫐
Nutella or chocolate spread 🍫
Whipped cream
Maple syrup 🍁
Lemon juice & powdered sugar 🍋
Ham & cheese 🧀 (for savory crepes)
Directions
Prepare the Crepe Batter:
1️⃣ Blend the Batter:
In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar (if using), vanilla extract (for sweet crepes), and salt. Blend or whisk until the batter is smooth and lump-free.
2️⃣ Rest the Batter:
Let the batter rest for at least 15–30 minutes at room temperature. This helps create thinner, more elastic crepes.
Cook the Crepes:
3️⃣ Heat the Pan:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
4️⃣ Pour & Swirl:
Pour about 1/4 cup of batter into the pan, swirling it quickly to spread evenly into a thin layer.
5️⃣ Cook & Flip:
Cook for about 1–2 minutes, until the edges lift slightly and the bottom is golden. Flip with a spatula and cook for another 30 seconds.
6️⃣ Repeat:
Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
Serve & Enjoy:
7️⃣ Fill & Fold:
Add your favorite fillings, fold or roll the crepes, and serve warm!
Tips for Perfect Crepes:
✔️ For Super Thin Crepes: Use a ladle to pour just enough batter and swirl the pan immediately.
✔️ Prevent Sticking: Always use a well-greased pan, and don’t let the heat get too high.
✔️ Storage: Stack crepes with parchment paper between them and refrigerate for up to 3 days or freeze for up to a month.
⏱ Prep Time: 5 minutes | ⏱ Rest Time: 15 minutes | ⏱ Cook Time: 15 minutes
🍽 Servings: 8–10 crepes
